Vegan Arancini Pesto Mozzarella (Print View)

Golden arancini with vegan pesto and mozzarella centers, crisp on the outside and creamy inside.

# What You'll Need:

→ Risotto Base

01 - 1 litre boiling water
02 - 1.5 tablespoons vegan bouillon powder
03 - 0.5 tablespoon olive oil
04 - 0.5 onion, finely diced
05 - 1 clove garlic, finely diced or crushed
06 - 215 grams arborio rice
07 - 65 millilitres vegan white wine
08 - 1 teaspoon lemon zest
09 - 1 tablespoon nutritional yeast

→ Pesto

10 - 30 grams fresh basil, leaves and stalks
11 - 30 grams pine nuts, toasted
12 - 0.25 teaspoon fine sea salt
13 - 1 tablespoon nutritional yeast flakes
14 - 2.5 tablespoons extra virgin olive oil
15 - 2 teaspoons lemon juice
16 - 1.5 tablespoons water

→ Vegan Mozzarella

17 - 110 grams silken tofu
18 - 70 millilitres oat milk
19 - 0.25 teaspoon garlic powder
20 - 0.25 teaspoon fine sea salt
21 - 25 grams odourless coconut oil
22 - 2 tablespoons nutritional yeast
23 - 3 tablespoons tapioca starch
24 - 0.5 teaspoon apple cider vinegar

→ Coating

25 - 3 tablespoons gram flour
26 - 1 tablespoon plain white flour
27 - 10 tablespoons plant milk
28 - 80 grams breadcrumbs
29 - 0.25 teaspoon fine sea salt
30 - Vegetable oil for deep frying

# Directions:

01 - Dissolve bouillon powder in boiling water and keep at a low simmer in a medium saucepan. In a separate saucepan over medium heat, warm olive oil, then sauté diced onion for 2 minutes until translucent. Add garlic; cook 2 minutes more.
02 - Stir in arborio rice with onion and garlic, gently toasting for 1 minute. Add white wine, allowing it to evaporate almost completely while stirring.
03 - Ladle simmering bouillon over rice, stirring constantly and allowing each addition to absorb before adding more. Continue until all bouillon is used or rice is smooth and tender but slightly firm, about 10–15 minutes. If not yet cooked, add more boiling water as needed.
04 - Remove cooked risotto from heat. Stir in lemon zest and nutritional yeast. Spread risotto onto a baking tray and chill in refrigerator for at least 1 hour to firm up.
05 - Combine basil, toasted pine nuts, sea salt, nutritional yeast, olive oil, lemon juice, and water in a blender. Blend until mostly smooth but slightly chunky. Cover and refrigerate.
06 - Blend silken tofu, oat milk, garlic powder, sea salt, coconut oil, nutritional yeast, tapioca starch, and apple cider vinegar until completely smooth. Transfer to a saucepan and cook over medium heat, whisking constantly until thick, stretchy, and glossy. Remove from heat.
07 - In a large bowl, fold chilled risotto and mozzarella together until cheese is evenly distributed. Set aside.
08 - Whisk gram flour, plain flour, and plant milk in a bowl to form a smooth batter. Place breadcrumbs and salt in another bowl.
09 - Line your palm with cling film. Shape a circle of risotto, about 5–6 cm wide. Create a well in the centre, add 0.5 teaspoon chilled pesto, and cover with extra risotto, sealing the edges to form a ball. Compress gently. Repeat with remaining mixture.
10 - Roll each rice ball in flour batter, then coat evenly with breadcrumbs. Place on a tray, ready to fry.
11 - Heat vegetable oil to 170°C in a saucepan. Lower each ball into hot oil and fry 2 minutes per side until golden brown. Drain on kitchen towel. Repeat until all are cooked.
12 - Present arancini warm, accompanied by extra pesto or marinara sauce for dipping.

# Notes:

01 - Ensure risotto is fully chilled before forming to prevent sticking and maintain structural integrity during frying.
02 - Use freshly blended pesto for optimal flavor and vivid color.
03 - If no thermometer is available, test oil temperature with a small piece of bread; it should sizzle and brown gently.

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